| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 10 |
oz |
Frozen mixed vegetables |
| 1 |
cn |
Kidney beans; (15-oz.) |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green pepper |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Vinegar |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Cook the mixed vegetables on the stove or in the microwave until
crisp-tender. Drain; place in a large bowl. Rinse and drain kidney beans.
Add kidney beans, celery, onion and green pepper to the mixed vegetables.
In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a
boil, stirring constantly, until thickened. Cool slightly. Pour over
vegetables and toss. Refrigerate. Yield: 8 servings. Formatted by Lynn
Thomas dcqp82a@prodigy.com. Source: Taste of Home: Collector's Edition.
Lynn's notes: Made this 9-10-97 to go along with Taste of Home Taco Bake. I
used red pepper instead of green and added 1/2 tsp. salt. Very tasty recipe
but not too sweet. Hubby thought it tasted like chow-chow.
Recipe by: Taste of Home
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Sep 11, 1997
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